Serves6
Credit: the inlingua world of food

+ 1.7 lbs Veal Breast
 
for the marinade
+ 1 bottle dry white wine (750 mL)
+ 3 1/2 oz redcurrant jelly
+ 10 juniper berries
 

for the Filling
+ 1/4 c onions finely chopped
+ 1/2 c Butter
+ 3 1/2 oz duck liver chopped
+ 1/4 c each minced veal and minced pork
+ 1/4 c lean baconminced
+ 1/4 c fresh breadcrumbs
+ 2 Eggs beaten
+ 1/8 c chopped pistachio nuts
+ 1/8 c choppedparsley
+ 8 oz whole leaf spinach blanched
 
to fry
+ 4 tbsp oil
+ 8 oz Mixed Vegetables (carrots, celery and onions)diced
+ 1/4 c Butter for the sauce
 

dumplings
+ 1 lb potatoes peeled and boiled in salted water until tender
+ 1/2 c Potato flour
+ 2 eggs
+ 1 bunch of chives
+ Salt
+ a pinch of freshly gratednutmeg
 

to garnish
+ 9 oz carrots peeled and sliced
+ 1/3 oz Butter
+ 3/4 oz Honey
+ 1 tsp superfine sugar
+ 8 oz new peas in the pod
+ Salt

1. Trim the veal of any excess fat and make a large slit lengthwise in the meat. Mix the marinade ingredients together and let the meat marinate for 24 hours in the refrigerator
2. Prepare the stuffing. Cook the onion in half of the butter until soft, add the duck liver and fry together briefly, then leave to cool.
3. Mix together the minced veal, pork and beacon, add the breadcrumbs, beaten errs, pistachio nuts and parsley, along with the cooled duck liver mixture. Season with salt and pepper.
4. Lift the veal from the marinade and open it out to reveal the slit. Line the cut area of the veal with the spinach and put the stuffing on top. Add the remaining butter and either sew or tie the meat together to form a neat sausage shape.
5. Heat the oil in a large oven proof casserole, add the veal and brown well on all sides. Add the vegetables and continue to fry until they are golden brown. Pour over the reserved marinade and bring to a boil. Cover the casserole and cook over a low heat for about 1 hour, or until the veal is tender.
6. Mash the potatoes with the potato flour, add the eggs and chopped chives. Season to taste with salt and nutmeg. Drop spoonfuls of this mixture into gently boiling water and poach, uncovered, for 15 mintues. Drain and keep warm.
7. In the meantime, prepare the vegetable. Cook the carrots in boiling salted water until tender, drain off the cooking liquid and return to the saucepan with the butter, honey and sugar. Toss over a medium heat until glazed and then add the cooked peas. Season with salt and, if necessary, keep warm.
8. Lift the cooked meat from the casserole and keep it warm. Strain the cooking liquid into a clean saucepan and boil rapidly until the liquid is well reduced and of a syrupy consistency. Whisk in a little butter to finish.
9. Carve the meat into neat slices and arrange on warm individual dinner plates along with the dumplings and vegetable. Pour the sauce over the top.

Please email me if you have any questions.

+ 2.2 lbs braising beef
 
for the marinade
+ 2 large onions finely sliced
+ 2 parts of malt vinegar to 1 part water
 

sauerbraten seasoning
+ 1 bay leaf
+ 1 tsp whole cloves
+ 1 tsp juniper berries
+ 1 tsp allspice berries
+ 1/2 tsp salt
+ 1/2 tsp freshly ground black pepper
 

for cooking
+ 2 tbsp sunflower oil
+ 4 tsp sugar
+ 4 gingerbread cookies
+ salt and freshly ground black pepper
+ 1 tsp sugar

1. Put the meat into a large bowl, sprinkle over the onions and pour over the water and vinegar liquid. Add the sauerbraten seasoning and season with salt and pepper. Cover and refrigerate.
2. Marinate for up to one week, turning occasionally.
3. To cook the meat, lift from the marinade and pat dry. Reserve the onions and marinade.
4. Heat the oil in a large casserole, add the sugar and stir over a medium heat until the sugar has begun to caramelize. Add the beff and brown well on all sides. Pour over the onions and marinade, bring to the boil and season lightly.
5. Cook in a slow over set at 300°F gor 1 1/2 – 2 hours.
6. Lift the meat from the braising liquid and keep warm.
7. Reducethe cooking liquid to 1 1-4 cup bz boiling rapidly, skimming awaz any excess fat. Break up the cookies and dissolve in the liquid, adjust the seasoning with salt, pepper and sugar.
8. Slice the meat and pour the cooking liquid over.

serve with ‘real’ potato dumplings

Please email me if you have any questions.

Serves 4
Credit: the inlingua world of food

Gaisburg is a suburb of Stuttgart and gave this stew its name. According to legend, the men of Gaisburg were taken captive in a war. Their wives wer allowed to take a meal to them in prison, but everthing had to be in one bowl. In order to make sure the men were well nourished, the stew was full of good, nutritious ingredients.

for the broth
+ 1 to 1 1/2 lbs stewing steak not too fatty
+ a few soup bones
+ 2 or 3 carrots grated
+ 1 onion sliced
+ a few pieces of celery root plus leaves hard to find in the U.S.
+ parsley
+ a beef stock cube
 

for the soup
+ 1 lb potatoes
+ 1 large onionchopped
+ butterfor frying
+ somechopped chives
+ a pinchgrated nutmeg
+ pepper

1. Put the whole piece of meat, the bones, vegetables, parsley and stock cube into a large saucepan, and add enough water to cover. Bring to boil and simmer until soft, drain and season to taste. Cut the potatoes into large cubes and cook in the broth.
2. Cut the steak into cubes and put back into the broth with the potatoes.
3. Fry the chopped onion in a little butter until slightly colored, and add it to the soup. Finally, add the chives, a lttle nutmeg and a pinch of pepper

Please email me if you have any questions.